Description
Indulge in this rich and delicious Moist Biscoff Cake Slice, perfect for dessert lovers.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, room temperature
- 7 tablespoons vegetable oil
- 1 1/4 cups packed light brown sugar
- 3 large eggs, room temperature
- 1/2 cup Biscoff spread
- 2 teaspoons vanilla extract
- 1 1/4 cups buttermilk, room temperature
- 30 Biscoff cookies, crushed
- 3 cups powdered sugar
- 1 1/2 tablespoons milk or heavy cream
- Extra Biscoff cookies for decoration
Instructions
- Preheat oven to 350°F (180°C). Grease two 8-inch cake pans and line with parchment paper for easy release.
- Sift together the all-purpose flour, cornstarch, baking soda, baking powder, salt, and ground cinnamon in a large bowl. Set aside.
- In a separate large bowl, beat the unsalted butter, vegetable oil, and light brown sugar together for about 2 minutes until light and fluffy.
- Add the eggs one at a time to the creamed mixture, mixing well after each addition. Then blend in the Biscoff spread and vanilla extract until fully incorporated.
- Alternately fold the dry ingredients and buttermilk into the wet mixture, starting and ending with the dry ingredients. Mix gently until just combined to maintain a tender crumb.
- Fold in the crushed Biscoff cookies evenly throughout the batter to add texture and flavor.
- Divide the batter evenly between the prepared pans, gently tapping the pans to release air bubbles. Bake for 37 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans for 20 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
- Blend remaining Biscoff cookies into fine crumbs. In a mixing bowl, beat unsalted butter, powdered sugar, vanilla extract, salt, and milk on low speed until combined. Increase speed and whip for 10 minutes until airy. Fold in Biscoff spread and cookie crumbs gently.
- Level cake tops, spread frosting between layers, on top, and sides. Garnish with extra Biscoff cookies. Optionally, drizzle additional Biscoff spread over the cake for finishing touch.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store cake in an airtight container to maintain moisture.
- The cake can be made a day in advance and frosted the day of serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg